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Mini Peach Galettes

9 Aug

Well, hello friends! Hope you had a great weekend! We tried to stay cool and definitely ate some killer food at our weekly family get together. (I made minty squares for everyone- dessert that everyone loves!)

Because it is summer and we reside in Oregon, there is delicious fruit galore! Today on the menu: peaches- and lots of ’em! Gordon and I had a slight moment of insanity and picked 20 pounds of peaches the other day! Let me tell you we are all sick of peaches! But out of everything I made, these mini peach galettes and my peach cobbler were our favorites. (Typical, since they are both desserts!)

Now, don’t let the fancy name throw you off. A galette is a french word that simply means freeform and flat crusty cakes. It is similar to a pie but is baked on a cookie sheet instead of a pie plate. It is an easy dessert that sounds and looks impressive, but takes no time and hardly any effort to put together. The more rustic the better! We gobbled these up fast! And, I didn’t have any vanilla ice cream on hand, so fresh whipped cream had to do. But, do me a favor and serve these warm with ice cream! You’ll be glad you did!

Mini Peach Galettes
yield: 4 servings

Ingredients:
pastry for 1 pie, chilled
2 large ripe peaches
1 1/2 tablespoons sugar
1 tablespoon flour (you may need more depending how juicy your fruit is)
dash of salt
1/4 teaspoon cinnamon
1 tablespoon fresh orange juice
1 tablespoon heavy cream
1 tablespoon granulated sugar
1/2 tablespoon cold butter, cut into 4 chunks
vanilla ice cream and/or whipped cream

Directions:
For the filling-
If desired, blanch peaches to remove skins (see recipe tips for how to do this). If you don’t mind the skin, then skip this step. Cut peaches into 1/4 inch dice and pour into bowl. Stir gently with sugar, flour, salt. cinnamon and orange juice. Set aside.
For assembly-
Preheat oven to 400 degrees. Cut dough into four equal pieces. Flour board and rolling pin. Roll one piece of dough into a 5-6 inch circle (roughly). Place on baking sheet. Repeat with remaining pieces of dough. Spoon peach filling into center of dough rounds, dividing equally and leaving a 1 inch border. Fold sides of dough up over filling. Brush edges of dough with cream and sprinkle with sugar. Place one piece of butter in the center on top of the peach filling. Bake for 15 minutes. Reduce heat to 325 and continue baking for 20-25 minutes until pastry is brown and peaches are soft. Cool 5 minutes before removing from pan and serve with vanilla ice cream and/or whipped cream.

Recipe TIPS:
How to blanch peaches: Bring a large pot of water to a rolling boil. Cut a small ‘x’ in the bottom of each peach. Gently drop peaches into hot water for 30 seconds, remove and submerge into ice cold water immediately. Skins should peel right off. Easy!

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What to do with Fresh Raspberries (Part I)

16 Jul

It’s almost the weekend. Hallelujah! Do you all have plans? I plan on relaxing and finally getting rid of this slight cold I’ve had for the past three days.

So, first of all, let me explain this post. On Wednesday evening, my cute little family went to go pick some raspberries at my in-laws. I got a little ambitious and we came home with two big bowls full. Then, the next day, some sweet ladies from my church came by for a visit and brought me more raspberries! If you know anything about super sweet super fresh just picked raspberries, you know that they are best when eaten right away. I love fresh raspberries so I had to think of what I could do with all of them….and fast. So, this marks the beginning of my ‘what to do with fresh raspberries’ series. We’ll see how many raspberry recipes I can pop out.

First up: Raspberry Cobbler Pie. Since I had a pie crust left over from my previous post, I thought it only fitting that I make a pie. I usually hate baked fruit, so I thought I would broaden my horizons and give this pie a whirl. Growing up, my parents or grandparents had never made raspberry pie before, so I thought it was a pretty uncommon thing to make because it may not be the most favorite kind of pie. Well, after you make this, you may end up changing your mind. I was surprised at how delicious and flavorful it was! If you don’t mind a few seeds, then this pie is for you. The buttery crust worked well with the berries and the topping added a nice little touch because of the cinnamon. I wasn’t sure if I wanted to use cinnamon because I thought it might be weird/gross but I did and it was fabulous!

This pie is pretty easy to make too. The filling is just fresh berries mixed with a few ingredients and the topping is just a matter of measuring and crumbling. Simple! I’d say the hardest part is waiting for the pie to cool completely. I guess technically you don’t have to, but if you want it to keep it’s shape then you will. Also, make sure you have ice cream or fresh whipped cream–it only makes it better! Yum.

Raspberry Cobbler Pie
Yield-1-9 inch pie, or 8-10 servings

Ingredients:
1-9 inch pie shell, unbaked

for the filling-
5 cups fresh raspberries
1/4 cup all purpose flour
1/3 cup sugar (more or less-depending how sweet your fruit is)
2 tablespoons fresh lemon juice
dash of salt

for the topping-
1/3 cup all purpose flour
1/3 cup granulated sugar
1/2 teaspoon cinnamon
dash of salt
1/4 cup cold butter, cubed

whipped cream
vanilla ice cream

Directions:
Preheat oven to 375 degrees. Pour all ingredients for the pie filling into a large bowl. Gently stir to coat raspberries in flour and sugar mixture without breaking them as best as you can. Pour into unbaked pie shell and even out the top.
Combine all ingredients for the topping together. Using a pastry cutter, a fork or your fingers, mix butter into flour mixture and break it into small pea-sized pieces. Sprinkle evenly over raspberries. Place pie into preheated oven on middle rack with a baking sheet placed below to catch any drips. Bake for 30 minutes then reduce the heat to 325 and bake another 30 minutes. Remove from oven and cool completely. Serve with whipped cream or vanilla ice cream.

My FAVORITE Pie Crust

14 Jul
Well, happy Wednesday, friends! I’ve enjoyed a few days of cool weather but today, it’s going back into the 80’s which means I’ll probably be sweating by 11 am and the oven won’t be turning on until September. Over these last few days, I’ve taken advantage of having a cooler than normal apartment and did a little baking. 
Do you like pie? I LOVE pie…..and pie crust. It is just so irresistibly flaky, buttery and delicious. All pie crusts are not created equal, however. Some are made with all lard, some all butter, and some are just combinations of the two. The recipe my mom uses (the one from the tenderflake box) calls for an egg and vinegar which isn’t uncommon in the least. That is the one I grew up with and it is pretty tasty, except there’s no butter in it. I like love butter, so I went on a quest to find/create a better pie crust recipe that better suited my butter needs and my taste buds. Well, I found the recipes that called for all butter were a little much and the ones that had a few tablespoons of butter just weren’t enough. But then, it happened. The universe smiled down upon me and brought the crisco pie crust recipe into my life. With a few tweaks, I made one of the best pie crusts I’ve ever tasted. (The quiche I made with it was pretty divine too, by the way.) I didn’t end up having to add in a whole lot of butter either to get the taste I wanted because I used…..are you ready for this…… butter flavored crisco!! Smart, right? For some of you, this is probably old news, but I thought it was genius! I had never heard of using it before especially for pie crust! But, I did, and it was goo-ood. 
Of course when making ANY pie crust, you’re going to want to use cold products–cold butter, cold crisco, and cold water. Cold=flaky. Also, you’re going to want to work fast with your cold dough and flour your work surface well. If you do that, then rolling out pie crust shouldn’t be any trouble at all! And if for some reason your dough falls apart, no fear! Just press it together in the pie plate. You’re going to fill it anyways, so no one will know!
Classic Pie Crust
(for double-crust 9-inch pie)
*adapted from Crisco*

Ingredients:
2 cups all purpose flour
1 teaspoon salt
1/2 cup cold butter flavored Crisco All-Vegetable Shortening
1/4 cup cold butter
4-8 tablespoons ice cold water
Directions:
Blend flour and salt in mixing bowl. Cut cubed chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with pea-sized pieces remaining. Sprinkle half the maximum amount of ice water over flour mixture; mix gently with fork. Add more water by the tablespoon, mixing until dough holds together. Divide dough into two, with one ball slightly larger than the other. Flatten dough into 1/2-inch thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes. Place larger disk of dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2-inches wider than pie plate. Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked pie crust according to recipe directions. Roll top pie crust; lift onto filled pie. Trim dough with 3/4 inch overhang. fold top edge under bottom crust. Press edges together and flute. Cut slits in top crust. Bake according to recipe directions.

An Oldie but a Goodie!

10 Apr
Ok, guys! I’ve been busy packing up my apartment, running miles and miles, testing recipes, packing some more, spending time with the in laws, etc. etc. BECAUSE…..


GORDON GRADUATED! Hooray! So, we’re packing up and moving a few states over to Oregon for some employment! Its pretty exciting. This all means that we’ve been a little busy these days…..

SO, here is one of my first recipes I ever posted on my food blog that made it to the finals in the Pillsbury monthly bake-off late last year. Its one of my family’s favorite recipes and its honestly SO easy! I have a few brand new recipes I’ll be posting some time next week! (pie and pizza recipes!) Something to look forward to! Until then, here’s my SOUTHWEST CHICKEN FLAT PIE recipe! Enjoy! Talk with you all soon!

(Image courtesy of pillsbury.com)

Not only is this a delicious meal, it comes together in a snap and its a great way to get rid of some leftover chicken in your fridge. When I made this, the feedback from my family was ‘you didn’t make enough!’. So, be sure to make 2 if you have some hungry people to feed! And, this recipe is one I entered into the Pillsbury Monthly Bake-off for October, and its now being voted on in the finals, so you know its going to be good! You can check it out HERE.


Ingredients:
1 Pillsbury® refrigerated pie crust (from 15-oz box)
2 cups shredded cooked chicken
1/2 cup salsa
2 green onions, chopped
1 tablespoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup canned black beans, drained, rinsed
1 cup shredded Cheddar cheese (4 oz)
1 egg, beaten

Toppings:
Avocado slices
Chopped tomato
Shredded lettuce
Shredded Cheddar cheese
Chopped fresh cilantro
Sliced limes
Sour cream

DIRECTIONS
1. Heat oven to 425°F. Remove pie crust from refrigerator. Unroll and place flat on ungreased cookie sheet.
2. In large bowl, toss together chicken, salsa, onions, cumin, chili powder, paprika, salt and pepper. Spoon chicken mixture onto center of crust spreading to within 1 1/2 inches of edge. Top chicken mixture with beans and 1 cup cheese.
3. Fold crust edge over filling to form 1 1/2 -inch border, pleating crust as necessary. Brush crust edge with beaten egg.
4. Bake 20 to 25 minutes or until crust is golden brown. If necessary, during last 10 minutes of baking cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes. To serve, top with avocado slices, tomato, lettuce, cheese, cilantro, limes or sour cream then cut into wedges. Or, cut into wedges and top each individual serving as desired.

THE BEST Turkey Pot Pie

1 Dec

Stop what you are doing and go make this right now. I promise, it won’t disappoint. Its a really awesome recipe that uses up that leftover turkey and adds in lots of vegetables to make you feel like you’re eating a little healthier, even though the filling is sandwiched between two flaky and buttery pie crusts! Sometimes you just shouldn’t think about calories….just savor in its delicious glory.
Now, pie making can be intimidating to some who have never done it before. Don’t be nervous! Its just a matter of problem solving, not that every time you make this it’ll be a problem. Really, if you have cold pie dough, half of your worries should subside. No matter how much practice you have, sometimes your pie dough has a bad day. AND-(this should make you feel better)-my crusts totally fell apart for some reason when I was rolling them out and trying to get them in the pie pan was a nightmare. But, no one sees the bottom and the top can be doctored up with egg, so I just sort of pressed the random pieces I had together and it worked out! So, don’t fear! It’ll still be good even if it doesn’t look perfect. Mine certainly didn’t look perfect. I promise it will be delicious! Try this out today! You’ll be glad you did!
THE BEST Turkey Pot Pie
Ingredients:
2 9-inch pie crusts homemade or store bought
1 tablespoon olive oil
2 tablespoons butter
1 cup chopped onion
1/4 cup + 1 tablespoon all purpose flour
1/8 teaspoon dried oregano
1/4 teaspoon dried tarragon
1/4 teaspoon ground black pepper
3/4 teaspoon salt
1/2 cup water
2 cups milk
1 chicken boullion cube
1 1/2 cups roasted turkey (or chicken!)
1/2 cup corn (I use frozen)
1/4 cup peas (frozen again)
1/2 cup broccoli
1/2 cup carrots
1 egg, beaten
salt
pepper
Directions:
Breathe. Relax. This is going to be a snap. Roll out 1 pie dough crust and place it carefully into a 9-inch pie dish, letting the excess drape over the sides and taking pieces of dough to fill in any gaps or holes. With a fork, poke the bottom of your pie shell 10 times or so. Set aside.
For the filling, melt butter and oil together on medium heat. Cook onion about 5 minutes or until the onions start to soften. Sprinkle flour over onions and stir to incorporate. Cook 2 minutes or so and start pouring milk and water in slowly to mixture. Stir frequently to prevent lumps, or just switch to a whisk. Once all liquid is incorporated, add in all seasonings and boullion cube. Cook and stir until sauce has thickened, about 3 minutes. Steam broccoli and carrots until slightly tender, but still have a bite to them. I did mine in the microwave on a plate covered with plastic wrap and with a few drops of water for 5 minutes. Stir in all vegetables and meat into sauce. Take off the heat and spoon filling into pie shell. See? Not so hard.
Roll the second pie crust out big enough to cover the filling and enough excess to make a nice thick edge. Tuck the top crust behind the bottom one, or just squish them together and make some what of a nice edge. Brush egg onto the top of the crust and sprinkle salt and pepper on top. Bake at 400 degrees for 40 minutes or until the top of the pie is golden brown and beautiful and delicious!
If you don’t have the patience to roll all your crusts out, you can just serve the filling with homemade biscuits! Easy breezy! Told ya!

Southwest Chicken Flat Pie

31 Oct

(Image courtesy of pillsbury.com)

Not only is this a delicious meal, it comes together in a snap and its a great way to get rid of some leftover chicken in your fridge. When I made this, the feedback from my family was ‘you didn’t make enough!’. So, be sure to make 2 if you have some hungry people to feed! And, this recipe is one I entered into the Pillsbury Monthly Bake-off for October, and its now being voted on in the finals, so you know its going to be good! You can check it out HERE.

Ingredients:
1 Pillsbury® refrigerated pie crust (from 15-oz box)
2 cups shredded cooked chicken
1/2 cup salsa
2 green onions, chopped
1 tablespoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup canned black beans, drained, rinsed
1 cup shredded Cheddar cheese (4 oz)
1 egg, beaten
Toppings:
Avocado slices
Chopped tomato
Shredded lettuce
Shredded Cheddar cheese
Chopped fresh cilantro
Sliced limes
Sour cream
DIRECTIONS
1. Heat oven to 425°F. Remove pie crust from refrigerator. Unroll and place flat on ungreased cookie sheet.
2. In large bowl, toss together chicken, salsa, onions, cumin, chili powder, paprika, salt and pepper. Spoon chicken mixture onto center of crust spreading to within 1 1/2 inches of edge. Top chicken mixture with beans and 1 cup cheese.
3. Fold crust edge over filling to form 1 1/2 -inch border, pleating crust as necessary. Brush crust edge with beaten egg.
4. Bake 20 to 25 minutes or until crust is golden brown. If necessary, during last 10 minutes of baking cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes. To serve, top with avocado slices, tomato, lettuce, cheese, cilantro, limes or sour cream then cut into wedges. Or, cut into wedges and top each individual serving as desired.